noelbynature started this blog as a Singaporean student on a tight budget hoping to chronicle his overseas culinary experience while getting away with the finer things in life. Then it expanded to a circle of Singaporean and Malaysian friends who were studying in Melbourne, Australia. Now, we've grown to be a community of international students living abroad. These are our recipes and we hope you like them.
We still would rather not eat indomee every day.

3. Beat all the ingrediants in a large bowl on low speed with an electric mixer until just combined. Increase speed to medium and beat until mixture is smooth and changed to a paler colour.

4. Pour mixture into the prepared cake pan.

5. Bake for about an hour to an hour and 15 minutes; depending on your oven. Insert a skewer in the middle of the cake when you think the cake's done and only remove the cake from the oven when the skewer comes out clean.

6. Stand the cake in the pan for 5 minutes before turning onto a wire rack. Turn the cake top-side up to cool.

Baker's tips:

1. The secret to a wonderfully smooth and moist butter cake is the mixture itself. So make sure you take some time mixing it well and ensuring that the mixture is smooth and a golden yellow.

2. The cake can be done in less than an hour so make sure you keep a careful eye on your cake.

3. Use a large and deep baking pan to avoid getting an ugly looking cake with cracks in the middle.

4. Always use the skewer method!

5. If you would like your cake to have a slight caramel flavour, substitute the caster sugar for 295g of firmly packed brown sugar.